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In a large bowl, add sliced strawberries, granulated sugar and lemon juice. Toss together and set aside until natural juices develop.
For the topping, whip heavy cream and pure vanilla extract until stiff peaks form. Set aside.
For filling, in a large bowl combine the cream cheese, powdered sugar, and the melted strawberry preserves; beat with an electric mixer on medium speed until blended and smooth. Add food coloring if you desire it to be a pink color. Stir in ½ cup of the whipped cream. Set aside.
Place ladyfingers in a small bowl then drizzle with the orange juice.
In a 9x9 inch glass baking dish, add ladyfingers as a first layer to the dish then spread with half of the pink filling.
Next add a layer of half of the macerated strawberries then top with half of the whipped cream.
Repeat the steps again starting with ladyfingers and refrigerate overnight or for at least 6 hours (also freeze for one hour to firm up berries).